CINNAMON KISSED DELICATA SQUASH & BURRATA CROSTINI
French baguette, (sliced on a bias and toasted).
1 Med. Delicata Squash
1 package of burrata cheese
Honey, (I used clover).
Cinnamon Kiss spice blend from Supperfoods Seasoning
Freshly cracked black pepper
Viola flowers (optional)
Start off by preparing the delicata squash by slicing it in half (long ways/ vertically) and removing all the seeds.
Next, slice up the squash into 1/4 in. to 1/2 in. crescent shaped pieces. Then place on a sheet pan, spray with olive oil (coconut works well too) and season with a good amount of the cinnamon kiss seasoning, kosher salt and pepper to taste.
Place the squash in a pre-heated oven at 400 degrees and bake for 20 minutes (or until crispy on the outside and soft on the inside. Flip once half way through cooking.
Once the squash is cooked remove from the sheet pan and set aside to cool down until needed.
Next, slice the french baguette on a bias (this gives you more surface space on the crostini) and toast them.
Now to construct the crostini, place a little burrata on each (cooled down) piece of toasted baguette, then top with a couple pieces of squash.
Next, drizzle honey over the top, season with kosher salt and pepper and top off with an edible Viola flower or two.